2019-01-01_Clean_Eating

bits & bites | 3 ways with

The sauce should be thick enough
to coat the back of a spoon. Season
with salt and additional lemon juice.
Pour into a bowl and cover to keep
warm. Set aside.

2. Prepare fritters: Using a towel,
   squeeze out excess water from
   potatoes. In a large bowl, combine
   potato, onion, 1 egg, arrowroot and
   salt; mix thoroughly. In a heavy
   skillet, heat oil on high. Working in
   batches, place 2 tbsp mixture into oil
   per fritter. Reduce to medium heat
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   fritters until golden brown, about
   3 minutes per side. Transfer to a
   paper towel–lined plate.


3. Meanwhile, bring a medium
   pot of water to a simmer. Add
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   small bowls or cups. Use a wooden
   spoon to stir simmering water
   carefully around the rim of pot to
   create a circular motion. Working in
   2 batches, add eggs, 1 at a time, to
   center of pot. Return pot to a gentle
   simmer on low heat and cook eggs
   until set yet still runny in middle,
   about 3 minutes. Remove with a
   slotted spoon and drain on a paper
   towel. Repeat with remaining eggs.


4. On each serving plate, place
   2 fritters and top with 1 egg. Drizzle
   sauce over top. Sprinkle with
   cayenne and parsley (if using).

PER SERVING (2 fritters and 1 egg with sauce)
Calories: 376, Total Fat: 30 g, Sat. Fat: 14 g,
Monounsaturated Fat: 11 g, Polyunsaturated
Fat: 3 g, Carbs: 18 g, Fiber: 2 g, Sugars: 3 g,
Protein: 10 g, Sodium: 435 mg, Cholesterol: 352 mg

Middle Eastern

Mezze Board

with Muhammara

SERVES 4.

3 red bell peppers

1 14-oz

jar artichoke hearts

in oil, drained

4 carrots, cut lengthwise

and into quarters

2 zucchini, cut in

½-inch rounds

1 eggplant, cut in

½-inch rounds

1⁄4 cup olive oil, divided

1 tsp each paprika,

ground coriander

and ground cumin

1 tsp sea salt, divided

½ lb cherry tomatoes, halved

1½ oz unsalted walnuts

1 small clove garlic, peeled

½ lemon, juiced

½ tsp red pepper fl akes

4 large eggs, hard-cooked,

peeled and cut into

quarters

1⁄2 cup fresh mint leaves,

thinly sliced

1. Preheat oven to 350ºF. To a
   grill pan on medium-high, place
   whole bell peppers and grill until
   skin is completely charred, turning
   frequently, 20 minutes. Put peppers
   in a bowl and cover with plastic
   wrap. Add artichokes to grill and
   cook, turning halfway, until lightly
   browned, 2 to 3 minutes. Set
   both aside.


2. To a large parchment-lined
   baking sheet, add carrots, zucchini
   and eggplant; drizzle with 2 tbsp
   oil. Sprinkle with paprika, coriander,
   cumin and ½ tsp salt; toss to coat
   then spread in a single layer. Roast
   for 15 minutes. Flip vegetables,
   add tomatoes and roast for 10 to
   15 minutes more.


3. Meanwhile, slough off charred
   skin of red peppers under running
   water. Remove seeds and stems.


4. Prepare muhammara: In a food
   processor, combine roasted red
   peppers, walnuts, garlic, remaining
   2 tbsp oil, lemon juice and pepper
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   remaining ½ tsp salt. Pour into a
   small serving bowl.


5. Arrange muhammara, vegetables,
   and eggs on a wooden serving board.
   Garnish with mint.
   PER SERVING (1⁄4 of recipe): Calories: 423,
   Total Fat: 27 g, Sat. Fat: 4 g, Monounsaturated
   Fat: 13 g, Polyunsaturated Fat: 8 g, Carbs: 36 g,
   Fiber: 10 g, Sugars: 19 g, Protein: 15 g,
   Sodium: 791 mg, Cholesterol: 187 mg

P V GF 30 W